Pecan Pumpkin Crunch

Recipe courtesy Aida Mollenkamp

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5

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Total Reviews: 4

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  • on November 03, 2013

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    I goofed as I put all the brown sugar in the base. It cooked for an hour and has a pie like interior, softer than I was expecting (too much br sugar?. My husband had eaten my pecans so I used walnuts and sliced almonds for the nuts. I grabbed everything! It's still yummy and I'll do it again paying attention to the measurements for the base and topping AND I'll hide the pecans! high-five!

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  • on November 24, 2012

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    I made this for T-giving dessert and while by no means did it look like the picture, the taste was very good. Having chilled it with some whipped cream brought out the flavor more.

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  • on October 09, 2012

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    This recipe was quick, easy, & delicious!

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  • on October 04, 2012

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    I love pumpkin. It was a great recipe for my home because my partner does not like pie crust. I followed the recipe exactly, using freshly grated nutmeg which is always best, didn't use bourbon, served with regular whipped cream, needed 60 minutes in my oven. It was absolutely delicious. I gave a piece to my neighbor and she wanted the recipe so I directed her to the Cooking Channel. Thanks Aida.

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